Cane Sugar's boiling and crystallisation is an non - linear and slowly time - varied proces.

煮糖结晶过程是一非线性、慢时变过程，其内部机理复杂，各变量间相互耦合，建立机理模型相对困难。

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Cane Sugar's boiling and crystallisation is an non - linear and slowly time - varied process.

煮糖结晶过程是一非线性、慢时变过程。

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However, there is a noticeable lack of systematic study on cooling crystallisation of proteins.

然而，目前还缺乏对连续降温冷却法进行蛋白质结晶的系统研究。

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In mathematical terms, each crystallisation from the magma is described as the breaking of a symmetry.

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Its weakness is that, as its name implies, you have to have a crystal of the protein in question and by no means all proteins are amenable to crystallisation.

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